Foie Gras with Savoury Pain Perdu

By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com

Foie gras on savoury pain perdu (French toast) is the brunch upgrade that combines two classics. Egg-dipped brioche pan-fried golden, topped with seared foie gras.

Key Takeaways
- Savoury egg mixture (no sugar)
- Pan-fry in butter
- Sear foie separately
- 60g foie per portion
- Top brioche with foie at end

Foie gras on pain perdu with sea salt

The Ingredients

Serves 2

  • 2 thick slices brioche
  • 2 large eggs
  • 50ml whole milk
  • A pinch of nutmeg
  • 30g unsalted butter
  • 2 slices grade A foie gras, 60g each
  • A few flakes of Maldon sea salt
  • 1 tbsp finely sliced chives

The Method

1. Whisk eggs, milk, nutmeg, salt.

2. Dip brioche slices 10 sec each side.

3. Pan-fry in butter 2 min per side until golden.

4. While brioche cooks, sear foie gras in dry pan 60-90 sec per side.

5. Plate brioche. Top with seared foie. Add salt flake and chives. Serve immediately.

Tips

Savoury egg mixture (no sugar).

Don't soak too long.

Sear foie separately.

Eat fast.

Variations and Pairings

With caviar: Top with Royal Oscietra.

With caramelised apples: Add to plate alongside.

Wine pairing: Sauternes or Riesling.

For more foie dishes, see our pan-seared foie gras and foie gras on brioche recipes.

Frequently Asked Questions

Sweet or savoury pain perdu?

Savoury for foie gras. Sweet would clash.

Brioche or sourdough?

Brioche for richness. Sourdough acceptable.

Foie gras on savoury pain perdu is one of those brunch upgrades that really impresses. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.

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